Sift the flour and salt into a bowl. Add
the margarine and white fat and rub in with the fingertips until the
mixture resembles fine breadcrumbs. Mix with enough cold water to form
a firm dough. Knead gently on a lightly floured surface. Roll out and
use to line a 20 cm/8 in flan dish (pie pan). Prick the base with a
fork. Line with crumpled foil and bake in a preheated oven at
200°C/400°F/gas mark 6 for 10 minutes. Remove the foil and cook for a
further 5 minutes.

Spread the base with the jam. Beat together the butter and caster
sugar until light and fluffy. Beat in the eggs, a little at a time,
then fold in the almonds and essence. Spoon into the flan case (pie
shell) and bake for 30 minutes until risen and golden and the mixture
feels set. Remove from the oven and leave to cool. Blend the icing
sugar with the lemon juice until smooth. Spread over the surface and
decorate with halved glace cherries.